Storing flour in airtight plasticware or a glass mason jar will keep it fresh for up to 10 months and keep pests like flour bugs at bay. If you have the tools to vacuum seal your flour, it can last for up to two years.
White Flour
Whether your container is glass or plastic is up to you—just make sure the lid is closed tightly. Store the container in a cool, dry, and dark spot like a cupboard or pantry for up to one year.
The best way to store flour is in an airtight storage container in a dry place and in a dark place, such as a pantry. This will prevent the flour from light exposure, which can cause oxidation and an increase in heat. You can also store flour in a ceramic or stoneware container.
1. Flour storage shall be cold. If you have room in your freezer, it can be the best place to store flour, since it will prevent any rancidity and a mere four days in the freezer will also kill any possible pests.
Glass is prettier, but I never have to worry about a chipped lid, dropping a heavy jar, or having one slide out of the fridge. The two items I use most often—unbleached all-purpose flour and granulated sugar—live on my countertop. I store them in airtight glass jars and refill as needed.
Storing flour in airtight plasticware or a glass mason jar will keep it fresh for up to 10 months and keep pests like flour bugs at bay. If you have the tools to vacuum seal your flour, it can last for up to two years.
A plastic storage container with a tight lid is ideal, but a large Ziploc bag is totally fine, too. The impermeable container will keep out pests as well as moisture. Most people find it easiest to keep flour in the pantry. Avoid warm, sunny spots.
Both glass and plastic containers are perfect for storing flour long term. The most important factor is that the container is air tight and sturdy. Some bakers might prefer plastic containers to eliminate the risk of glass shattering, while others might prefer glass containers because of their durability.
Regular flour tends to last 6-8 months past its printed date, while whole wheat flour is typically only best for an extra 4-6 months. It's important to pay close attention to how long past the "best by" date your flour has gone so you don't have to make a random guess.
The easiest way to keep your flour fresh and prevent little bugs from getting in is to transfer your flour to an airtight plastic or glass container. "Bugs love food, especially healthy whole grain foods, and if they can find a way in, they're going for it!" says Chef Sarah House of Bob's Red Mill.
All-purpose flour is most commonly used and accessible flour in the United States. It can be kept for up to 8 months if stored in a sealed container, in a cool, dark place where it is safe from infestation and spoilage. If you choose to store it in the refrigerator, it can last up to an entire year.
So once you get your flour home (including gluten-free flour!), dress it in its anti-spoilage armor: an airtight container or bag. “You want one to two extra layers to protect your flour from outside moisture, permeating odors, and heat to prevent it from spoiling prematurely,” Maranda says.
Room temperature is fine for up to 12 months. If you have a large sack of white flour and don't expect to use it all within 12 months, transfer some to a smaller container for the pantry, and place the rest into the refrigerator or freezer.
If you want to store flour for months, years, or even decades, the best solution is to use oxygen absorbers in sealed Mylar bags. Mylar bags are made from a metal-like material which is impervious to moisture and oxygen.
For example, all-purpose flour lasts about a year in 70°F storage temperatures, or two years if stored at 40° or lower. If you pick up a bulk bag of flour, consider storing a small amount in the pantry for everyday use and the rest of the bag in the freezer. Need to use up your whole wheat flour before it goes bad?
Storing flour in a glass jar with a tight-fitting lid is better than paper packaging if it is in a storage pantry. Oxygen absorbers can be used inside the jar to help with moisture, especially if you live in a humid climate. A vacuum sealer is another option with jar attachments.
In the 1800's, many suppliers began to package flour, sugar and other foods in cotton sacks. This cut down on the need for bulky wooden barrels. These old fashioned flour sack towels were tightly woven bags and were later converted into useful items that could be utilized around the home.
The reason flour is in paper bag (either 1kg/2lbs bags from supermarkets, or 25kg for bakeries) is to let it "breath": to get it oxidized. If you see an old (vintage) bag it's made of a net that lets a lot of air to get in. Today those bags are not used because it also allows bugs to get in.
Store sugar in a cool, dry location (not the refrigerator). Moisture makes granulated sugar hard and lumpy. Once this happens, it creates problems in usage and there is no easy method to restore lumpy sugar. Always store all sugars in an odor free area.
Does Flour Expire? Flour does have "expiration" dates, but that doesn't necessarily mean you can't use the flour. There are a few things to check before you toss that bag of expired flour. All flour sacks have a "best by" or "best if used by" date printed on their packaging.
That can be in a large glass, metal or plastic container with a tight lid or double plastic bag. Airtight containers will help your kitchen look and feel more organized and can keep flour from spoiling for up to 10 months.
Sugars are best stored at room temperature in an airtight container. Granulated sugar may form lumps, but they are easy to break up with a whisk or fork. Brown sugar is especially prone to hardening, in which case you'll have to soften it before measuring and using in a recipe.